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Ingredients
- 1 tbsp. wine vinegar
- 2 ounce. burgundy wine
- 1/2 fresh lemon
- 6 shoulder lamb chops, square cut at least 1/2 inch thick or possibly round bone lamb chops, remove all fat
- Salt to taste
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced very fine
- 1/2 c. fresh Italian parsley, minced
Directions
- Mix wine vinegar and burgundy wine in a bowl and set aside. Use an oven pan large sufficient for all the chops. Squeeze the lemon juice into the bottom of the pan. Place the chops flat into the pan. Pick up each chop and brush with the vine mix, then replace into pan. Sprinkle salt, pepper, garlic, and parsley on each chop. Place in oven on 375 degrees and broil for 20 min. Turn the chops and broil 15 min more. Remove and serve. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 126g | |
| Calories 85 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 240mg | 7% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.74g | 0% |
| Protein 1.84g | 3% |
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